4 hours 30 minutes, plus cooling and overnight soaking
This honey mustard glazed ham recipe from Josh Eggleton is perfect for large gatherings. Studded with cloves and parsley sauce, this ham is perfect for Christmas, Easter or as a Sunday roast. Leaving the hock bone in will be more presentable for a big celebration.
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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For the honey mustard glazed ham, soak the gammon in a large bucket or pan of cold water overnight, this will help to reduce the salt content. The next day remove the gammon and discard the soaking water
2.5kg shin of raw gammon, femur bone removed and hock bone left in
Place the gammon in a large pan and cover with fresh water, then bring to the boil. Once the water is boiling drain and then refill the pan with cold water
Add the peeled and halved onions, whole peeled carrot, celery, halved garlic bulb, peppercorns and the bay leaves to the water. Bring to a slow simmer and leave simmering for 2.5 hours
2 onions, peeled and halved
1 celery stick
1 bulb of garlic, cut in half
2 bay leaves, torn
Top up with boiling water if needed. Skim any scum off the top during the cooking process
Probe at regular intervals, it should be a minimum of 63ºC. Do not cook above 70ºC as it will dry out. Leave to cool for an hour in the liquid
Reserve 2 pints of the liquid for the parsley sauce and pour the remainder of it away (or use for pea soup). Place the ham in a roasting tray. Remove the skin, ensuring you leave a thin layer of fat, then score in the criss-cross pattern. Stud with cloves in each square. Set the oven to 180ºC/Gas mark 4
To make the glaze - mix the oil, honey, mustard and sherry vinegar together in a mixing bowl. With a spoon smear some of the glaze over the ham and bake in the oven for 10 minutes
2 tbsp of olive oil
100g of honey
100g of wholegrain mustard
25ml of sherry vinegar
After 10 minutes baste with more of the glaze and juices that have dripped off the ham. Repeat the basting process again every 10 minutes for the next 30 minutes
Ensure the ham is golden all over. Once golden rest for 10 minutes and then its ready to carve
For the parsley sauce, peel and slice the banana shallots and garlic, sweat down in the butter. Add the ham stock and bring to the boil
4 banana shallots
1 garlic clove
25g of butter
Chop the flat parsley including the stalks. Place the ham stock and parsley in a liquidizer and blend for a 3-4 minutes. Add the xanthan gum, this will stop the sauce splitting when cooling
400g of flat-leaf parsley
1g of xanthan gum
Season with black pepper and serve warm alongside the ham roast
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